Chile Relleno Casserole

Without fail, every time we go to a Mexican restaurant, my mom orders Chile Rellenos. If you have never had a Chile Relleno, it is a traditional Mexican dish consisting of a Poblano or Anaheim pepper that is stuffed with gooey cheese then battered in an egg batter and deep fried. They are absolutely delicious and one of my favorite dishes if done right. I had the idea for this casserole while browsing the produce at a local produce stand and they had a giant bin full of huge fresh Anaheim peppers! I am actually growing Anaheims in my garden just to make Chile Rellenos but they aren’t quite ready to pick yet!

Anyway, I grabbed 8 big peppers from the produce stand and immediately came home and threw this casserole together. I started by charring the peppers on a sheet pan in the oven on high broil until the skins were blackened on both sides and then I tossed them in a large Ziploc bag to sweat so I could easily peel the skins off. The process is actually super simple! Once I had them peeled, I took the stems off and scraped the seeds and membranes out. Then I layered the peppers with loads of cheese and then poured a homemade egg custard all over the top and threw it in the oven. The end result turned out better than I could have even imagined and this meal will be on a permanent rotation in my kitchen!

Tips & Tricks:

• If you can find white cheese curds at your local grocery store or at a local dairy, use them instead of the shredded mozzarella. I used a bag of white cheese curds from a local dairy and they were amazing in this casserole. If you can’t find them, no worries, shredded mozzarella will work just fine!
• You will want to make sure and use both types of mozzarella. The fresh ball of mozzarella adds a different texture to the casserole that makes it authentic and gives it that special touch.
• Every once in a while you’ll get an Anaheim pepper that’s pretty hot. I have found that the large the pepper, the more mild the spice is, so if you prefer little to no spice, try and find large Anaheim or Poblano peppers.

Chile Relleno Casserole

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• Author: shaemakes

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Description

Just like a classic Chile Relleno but in casserole form. Layers of roasted green chilies and gooey cheese all encased in an egg custard. It’s cheesy, slightly spicy and full of flavor.

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Ingredients

Scale 1x2x3x

• 8 Anaheim chilies
• 6 eggs
• 8 oz ball of fresh mozzarella
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups montery jack cheese
• 1 tsp salt
• 1/3 cup flour
• 1 cup half and half

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Instructions

1. Turn the oven to high broil and wash Anaheim peppers while it heats up.
2. Once the oven is hot, add your whole peppers to a sheet pan and put in the oven. You want to blister the peppers and char them until they have black spots on them and then flip them over and repeat on the other side. About 3-5 minutes per side depending on your oven. Just watch them closely.
3. Once they are charred add the peppers to a gallon sized Ziploc using tongs. Seal the bag and let them sweat for 10-15 minutes or until cool enough to handle.
4. Turn the oven off of broil and heat it to 350 degrees.
5. Once you can handle them, peel the skins off. The skin should just fall right off if you charred them long enough. Discard the skins.
6. Cut the top off of each pepper and then slice it down the side and scrape the seeds and membranes into the garbage can so that all you have left is the pepper with no seeds, stem or skin. Set aside while you prepare the rest of the casserole.
7. In a large bowl whisk together eggs, flour, salt and half and half until smooth.
8. Spray a 9×13 pan with cooking spray and spread 4 of the peppers onto the bottom of the pan.
9. Tear the mozzarella ball into small pieces and lay them evenly on top of the peppers.
10. Sprinkle the remaining 2 cheeses evenly over top of the peppers.
11. Lay the remaining 4 peppers evenly over top of the cheeses.
12. Pour the egg mixture evenly over top of the peppers and cheese.
13. Bake for 25-30 minutes or until set.
14. Remove from the oven and cut into squares.
15. Serve with sour cream and salsa.